Sheet pan meals rock!
Here is an easy meal to whip up on a busy week day, with just a little prep, but with plenty of return for that effort. It celebrates all the vegetables that we find in the autumn, and brings the veggies and your favourite sausages all together with a Maple Cider Vinaigrette.
Autumn Vegetables
You can really use whatever your little heart desires. I like brussels sprouts, sweet potatoes, carrots, squash, cauliflower, celery, or any version of the above. Use what you have in the crisper. It’s a great way to clean out the fridge before the week ends and shopping day arrives.
Sausages
Truly, you can use your favourite meat or meatless version. We usually have some version of hot Italian in the fridge or freezer. Turkey sausage, bratwurst, etc will all work just as good.
Method
It is really so easy. Trim, clean, and slice up the veggies into bite sized pieces. You want everything to be of similar size for even roasting. Add in a diced red onion, and minced garlic if you like. Spread these out on one or two baking sheets, depending on the size of the sheets, and how many you are feeding. You want everything in one layer, or else the crowded veggies will steam instead of roast.
Nestle in the sausages amongst the vegetables. Drizzle with olive oil, salt, pepper, chopped sage, harissa powder or chilli flakes (you pick) plus some pumpkin seeds for crunch. Bake at 425F for 25-30 minutes or until the sausages are cooked through.
Place all the roasted vegetables onto a serving platter or large bowl. Slice up the sausages into large bite-sized pieces and add to the vegetables. Crumble feta cheese over the bowl, as well as a scattering of pomegranate arils. Toss gently with the Maple Cider Vinaigrette. Finish with more pumpkin seeds, and pomegranate arils. This salad/meal tastes great warm or even at room temperature.
Maple Cider Vinaigrette
Here’s a dressing you will be able to use all season long. It works on salads, marinating meat, drizzled over roasted vegetables etc.
It is as easy as whisking together apple cider, maple syrup, dijon mustard, salt and pepper and olive oil. This is one of those times that having a bottle of apple cider really is worth it. I also use apple cider for roasting turkey (see my Cider Turkey Roulade, and my Two Hour Cider and Sage Turkey) so I know I will use it throughout the season.
Final Thoughts
This meal is completely customizable to what you like and what is in your crisper. It makes a great dinner. You could also serve it with a side of mashed potatoes or a green salad on the side to fill it out even more if needed.
Leftovers will keep in a sealed container in the fridge. Warm through in a skillet the next day.
Feel free to replace the feta cheese with goat cheese, cubed cheddar cheese, or even mini bocconcini.
If you make this easy and satisfying Sheet Pan Roasted Autumn Vegetables and Sausages, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.
For other autumn meals that come together in no time, check out Autumn Waldorf Salad with Chicken and Chestnuts, Autumn Wild Rice, Apple and Kale Salad, Squash and Chestnut Orzotto with Brown Butter Sage, Butternut Squash Soup with Turkey Meatballs and Tortellini
Love Jen
Sheet Pan Roasted Autumn Vegetables and Sausages
Ingredients
- 1 lb (454 g) brussels sprouts, trimmed and halved, quartered if they are larger
- 1 lb (454 g) sweet potato, peeled and cubed in a similar size to the brussels sprouts
- 1 medium red onion, diced
- 1 1/2 tbsp olive oil
- 2 tbsp finely chopped fresh sage
- salt and pepper
- Harissa or other chilli powder or flakes
- 1 1/2 tbsp pumpkin seeds, plus more for garnish
- 4 fresh sausages: hot or sweet Italian, turkey, bratwurst, your favourite
- 1/2 cup feta cheese
- 4 tbsp pomegranate arils
Maple Cider Vinaigrette
- 1/3 cup apple cider vinegar, see Notes
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- salt and pepper
- 2/3 cup olive oil
Instructions
-
Preheat the oven to 425F.
-
Lay out the vegetables onto one or two baking sheets as needed, so that they can sit in one layer and not be over-crowded.
-
Drizzle the vegetables with olive oil and toss evenly. Spread out, and then sprinkle the sage evenly over everything. Sprinkle with a generous pinch of salt, pepper and chilli powder or harissa.
-
Nestle in the sausages, keeping everything in one layer.
-
Finish with a scattering of pumpkin seeds evenly over it all.
-
Roast until tender and cooked through, with a golden burnish, about 25-30 minutes.
-
Turn the vegetables into a serving bowl. Let the sausages sit for five minutes before slicing into large bite sized pieces and add them to the vegetables.
-
Toss with a few tbsp of the Maple Cider Vinaigrette. Start with less, you can always add more at the table.
-
Garnish with crumbled feta cheese, more pumpkin seeds and pomegranate arils.
Maple Cider Vinaigrette, can be made in advance. If storing in the fridge, bring back to room temperature before using.
-
Using a bowl, combine the cider vinegar, maple syrup, mustard and salt and pepper, and whisk till combined. Then whisk in the olive oil. If using a jar, place all the ingredients in it, close the lid and shake till emulsified.
-
See blog post for more serving suggestions and substitutions.
Recipe Notes
If you happen to have actual apple cider in the fridge, a splash of it along with the apple cider vinegar would be amazing!
Leftovers can be stored in a sealed container and re-warmed in a skillet set over medium heat.
Leave a Reply